Teriyaki sauce recipe

Teriyaki sauce

This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers

Nutrition and extra info

Ingredients

Mainly grown in Jamaica, Australia, Africa, India and China, ginger is the root of the plant. It…

  • 1 tbsp cornflour
  • 1 tbsp rice wine vinegar
  • Pour 350ml water into a small saucepan with the sugar, soy sauce, ginger and garlic. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

    Once cooled, will keep in the fridge for up to 1 week. If you like, sprinkle with sesame spring and seeds onions just before serving.

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    Tartar sauce

    Tartar sauce recipe

    This homemade tartar sauce recipe withcapers and mayonnaise, and a splashy tang of pickle juice is the perfect topper—and dipper—for fish fillets of every flavor.

    A naked fish fillet is exactly that: naked. Whether it’s a healthy-ish fried fish sandwich, every kid-at-heart’s favorite fish stick, or a more adult-ish grilled salmon fillet, fish is meant to have a saucy topper, and there’s no more classic a dipping sauce for fish than a tangy tartar sauce.

    I’ve shared plenty of times here on the blog that my husband and I met as servers at a seafood restaurant. You could say our fate was sealed while falling in love with each other and the best clam chowder, steamed clams, and tartar sauce we dished out daily to the hungry crowds.

    This tartar sauce recipe is the same they still serve at our old stomping grounds of Market Street Grill, and it’s the one we find ourselves lavishing on fish dinners time and time again.

    Tartar Sauce Ingredients

    While most believe tartar sauce is a condiment that always comes from a jar, it’s actually snap-of-your-fingers easy to make homemade. Tartar sauce is made of a few basic ingredients you likely already have in your fridge, including:

    How to Make Tartar Sauce

    This recipe calls for a minimum amount of mincing, then it’s all about the mixing. Basically it comes together faster than a teenager replying on Snapchat.

    I find it therapeutic to spend quality time with my cutting board and knife so I’m happy to do the fine mince. But if you prefer, break out the food processor to do the work for you.

    To make tartar sauce in the food processor: Pulse the onion, pickles and capers and parsley first to mince, then add in the rest of the ingredients and whiz to mix.

    A Note About that Pickled Zing

    I’ve made this tartar sauce with kosher dills, regular dills, and cornichons, too. But the original tartar sauce from our restaurant days that I’m using as my guide here has a distinctively pickled zing. It’s the reason we have a hard time falling for any other. After several rounds of taste testing I’ve narrowed down that particular tang to the type of pickle used to tartar the sauce.

    What I’ve deduced is that just like in my classic Best Garlic Burger recipe, it’s the ultra vinegar flavor that comes from the pickles and juice of low-brow hamburger pickle chips to deliver the best zingy pucker pow. Or, you could use a dill pickle relish if you prefer. For me, I’m going with my chips all the way, although

    Feel free to play with your pickles.

    More Fish Recipes to Sauce

    If you happen to have leftover sauce, use it as the base for tuna fish sandwiches, a dip for french fries, or use as a topping for burgers. Or, eat more healthy fish with it like those below:

    If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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    Sweet potato pie

    Sweet potato pie

    I’m so excited to announce that this week is…

    PIE WEEK. (Also, happy halloween! )

    I have 5 new pie recipes to share with you this week. I was brainstorming Thanksgiving recipes for this year and all that kept coming to the forefront of my pie-loving brain was… pie. Nothing beats it, so I decided to dedicate an entire week to this magical dessert. It was an easy and obvious decision.

    These 5 new pie recipes are all perfectly acceptable Thanksgiving dessert options, while each is irresistibly unique in their own way. Maybe you’ll make all 5 for your Thanksgiving spread. And if that is the case, I truly wouldn’t judge you. Also, can I come over for Thanksgiving?

    Btw, Sally’s Baking Addiction is a judgement free pie zone. Before,

    So let’s begin our pie journey with sweet potato pie a true Southern favorite and a recipe I’ve never shared on SBA. I wanted to begin pie week with something completely new, while still sticking to a traditional Thanksgiving favorite. Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. ( respect.)

    While pumpkin pie will forever hold a place in our hearts, I believe there’s also room on the table for sweet potato pie. Especially sweet potato pie that sits on a buttery homemade pie crust, sweetened solely with dark brown sugar, and flavored with our favorite fall spices. Who’s been stocking up on cinnamon and nutmeg lately?

    I did a little research on sweet potato pie the other week, which really just means asking some friends their thoughts on the dessert. What do you like about sweet potato pie? What do you not like? How weird are these questions? How weird am I?

    I got some wonderfully entertaining feedback (mostly referring to those last two questions), which jumpstarted my sweet potato pie mission: make the best sweet potato pie around!

    The recipe is similar to my great pumpkin pie recipe. A lot of the same ingredients here like eggs, heavy cream, sugar, spices– but this sweet potato pie is a lot less custard and a lot more texture. I hate to compare it to, like, smooth mashed potato pie– but it kind of is! Though a little more sturdy. You get the point, although obviously no place for gravy.

    Pumpkin pie = pudding/custard-y.

    Sweet potato pie = denser.

    Oh and obviously sweet potato pie tastes like sweet potatoes, not pumpkins.

    You’ll begin with sweet potatoes, about 1 lb total. Definitely weigh them at the store or at home, even though this was 2 medium sweet potatoes for me. Boil them until the skins are loose, peel off, mash potatoes until smooth. I recommend mashing your sweet potatoes BEFORE beating in the other ingredients so you can begin with a totally creamy and smooth base. No lumps, no strings!

    The rest: flour for thickening, spices for added flavor, 2 eggs for structure, heavy cream and softened butter for that creamy factor, and the best part of all: brown sugar. I tested a few different methods, mostly sweetening the pie with white granulated sugar. Delicious, but I knew we could get it over the top with brown sugar. Brown sugar is always the best.

    Beat until smooth, spread into prepared pie crust. No need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Pie tasted the same even without this extra step.

    It’ll take about 1 hour in the oven, just until the center is *mostly* cooked through with just a teeny wiggle jiggle. (Lol) Let it cool for a bit so you can easily cut through.

    You can decorate the pie with super cute little pie crust acorns (I’ll explain those in the recipe notes) or dollops of whipped cream. I’ve been working on my dollops! I used a piping bag/tip here for these and they look slightly less horrifying.

    This brown sugar sweet potato pie is mega and buttery flavorful standing tall against the typical favorite pumpkin pie. And that first bite is always the best. Welcome to recipe #1 in pie week!

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    Sugar cookies

    Sugar cookie recipe

    My very favorite Gingerbread House Icing – the perfect small batch Royal Icing recipe for decorating cookies or holding gingerbread houses together!

    I have already given you my Best Soft Cut Out Cookie recipe and my preferred Buttercream recipe . Since I get lots of requests for my Royal Icing recipe I thought I would confess: I am somewhat of a Royal Icing newbie. I still feel awkward and unsure when I’m making it. Buttercream and I are best friends but Royal Icing is more like a Facebook acquaintance.

    I call this recipe “Small Batch Royal Icing” because I often do not have use for a ton of Royal Icing so I make just enough to fill 2 large Wilton decorating bottles. But since I refer to it semi-often here I thought I should let you know my preferred method.

    Use royal icing when you want a smooth surface that dries hard. This is also the frosting that is used to hold gingerbread houses together- it dries like glue. Or vanilla, etc.) it really can taste good so don’t be afraid to try it, if you flavor it correctly lemon and almond. I make mine with meringue powder but some people use egg whites. (I am not listing a RI recipe using egg whites here because I have never made it that way.) I always make WAY too much royal icing so this small batch is the solution for me.

    Small Batch Royal Icing Recipe

    Yield: 2 cups frosting

    Prep Time: 10 minutes

    Total Time: 10 minutes

    This icing dries very stiff and can be used for gingerbread houses and decorated cookies.

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    Sugar cookie recipe

    Sugar cookie recipe

    My very favorite Gingerbread House Icing – the perfect small batch Royal Icing recipe for decorating cookies or holding gingerbread houses together!

    I have already given you my Best Soft Cut Out Cookie recipe and my preferred Buttercream recipe . Since I get lots of requests for my Royal Icing recipe I thought I would confess: I am somewhat of a Royal Icing newbie. I still feel unsure and awkward when I’m making it. Buttercream and I are best friends but Royal Icing is more like a Facebook acquaintance.

    I call this recipe “Small Batch Royal Icing” because I often do not have use for a ton of Royal Icing so I make just enough to fill 2 large Wilton decorating bottles. But since I refer to it semi-often here I thought I should let you know my preferred method.

    Use royal icing when you want a smooth surface that dries hard. This is also the frosting that is used to hold gingerbread houses together- it dries like glue. Or vanilla, etc.) it really can taste good so don’t be afraid to try it, if you flavor it correctly lemon and almond. I make mine with meringue powder but some people use egg whites. (I am not listing a RI recipe using egg whites here because I have never made it that way.) I always make WAY too much royal icing so this small batch is the solution for me.

    Small Batch Royal Icing Recipe

    Yield: 2 cups frosting

    Prep Time: 10 minutes

    Total Time: 10 minutes

    This icing dries very stiff and can be used for gingerbread houses and decorated cookies.

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    Stuffed shells

    Stuffed shells

    Classic Ricotta Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce. This stuffed shells recipe is extra cheesy and made with fresh garlic and herbs flavors. The whole dish will take about 45 minutes to prepare but the shells can also be stuffed ahead of time.

    I always recommend to prepare your own Marinara Sauce and it can easily be made ahead of time. Make an extra batch of the sauce to have enough for some Homemade Lasagna as well.

    STUFFED SHELLS

    So much comfort in one easy pasta dish. Jumbo pasta shells are stuffed with a delicious three cheese mixture of ricotta cheese, shredded whole milk Mozzarella cheese, and fresh grated Parmesan cheese. To give the filling some extra flavor, I love to add some fresh herbs like basil and parsley. Don’t forget a dash of oregano and some fresh garlic.

    These tasty ricotta stuffed shells are baked in some amazing homemade marinara sauce. You can always make the sauce ahead of time and keep it in the fridge, in an air-tight jar, if you don’t have time to make your own sauce. Or, you can use your favorite store-bought sauce to make it super simple.

    Of course, the cheesier the dish the better, so save some Mozzarella sauce to sprinkle on top of the stuffed shells before baking. Add a sprinkle of oregano over the top as well and bake until bubbly and hot.

    It’s pure, comforting joy in less than an hour!

    HOW TO MAKE STUFFED SHELLS

    There are four basic steps to making stuffed shells – cook pasta, prepare ricotta filling, stuff shells, and bake them.

    Preheat the oven to 350° and lightly grease a 913 baking dish.

    Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once set, strain and cooked aside to cool down enough to be handled.

    TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.

    While pasta is cooking, mix the filling. Combine ricotta herbs, cheese, garlic and egg Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout.

    Spread about 3 cups of marinara sauce over the bottom of the 913 baking spread and dish it evenly.

    Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.

    TIP: So place shells in the pan seam up, I don’t like to place shells seam down because the filling often leaks out of the shells.

    Sprinkle some Mozzarella cheese, oregano, and parsley over each shell and bake for about 20-25 minutes.

    Leftover shells should be covered air-tight and refrigerated. Cooked stuffed shells will last 3-5 days in the refrigerator.

    CAN STUFFED SHELLS BE MADE AHEAD?

    Absolutely! Stuffed shells can be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an air-tight container or in a baking dish that can be covered with plastic wrap. Make sure it’s covered tight and refrigerate for a day or so.

    I wouldn’t recommend making stuffed shells any more than a day ahead.

    When ready, nestle shells in marinara sauce, in a baking dish, and sprinkle Mozzarella cheese and herbs on top. Bake for 25-30 minutes.

    HOW TO FREEZE STUFFED SHELLS

    You have several options for freezing stuffed shells. It can be frozen with or without sauce. You can bake it straight from the freezer or let it slow-thaw for several hours first.

    TIP: if you are planning on freezing stuffed shells, prepare them right in the aluminum foil baking dish. This will make it easy to cover and freeze, and then bake.

    Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an aluminum baking dish and let shells freeze for about 2 hours. Once shells are frozen, you can transfer them into a large freezer zip-lock bag or a freezer container with a lid.

    When ready to bake, nestle frozen shells in marinara sauce in a baking dish and sprinkle Mozzarella herbs and cheese on top. Cover with a sheet of aluminum foil and bake for 30 minutes. Take off the foil and bake for another 10-15 minutes.

    To freeze stuffed shells with sauce is even easier. Use aluminum foil baking dish to prepare the shells.

    Prepare stuffed shells according to the recipe up to the step of baking. Instead of baking it, wrap it tight and freeze. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight.

    Label and place in the freezer. Stuffed shells can be frozen for 3-5 months.

    To bake frozen stuffed shells, you can either bake them frozen or let them thaw in the refrigerator overnight or up to 12 hours.

    If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes. Take off the foil and bake for another 10 minutes or so.

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    Stuffed mushrooms

    Stuffed mushrooms

    Ingredients

    Directions

    Test Kitchen Tips

  • When you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It’s a good spread on baguette slices and crackers.
  • Learn how to prep and clean mushrooms for stuffing here.

    For as far back as I remember, stuffed mushrooms have always been a favorite in my family. As my mother did, I use crab meat instead of sausage. Believe it or not, the imitation crab legs also work well in this recipe. Using canned crab meat still tastes great but, make sure you drain it very well. I’ve served this to guests ascasseroles and appetizers, etc.. None had any idea they weren’t eating the real thing, before I admitted I used canned or imitation crab. All were wildly asked and surprised for the recipe. I usually give them the recipe and include your e-site address. If you’d like a few of my favorites, please just ask. Thank you for ToH, and all of the work that goes into creating a magazine, on-line presence, fab recipes, and more. Unfortunately, now that I’m attempting to live on disability, I’ve had to cut out every “extra” and that included my subscription for the Taste of Home magazine. You’ve got such a great selection of tips and recipes that I really miss receiving themagazine and cookbooks, etc. I miss them much because I read cookbooks like novels. ToH was always my very favorite and I wish I could still afford a subscription. I know you’ll keep up the great work. Please have a beautiful and safe day. I hope everyone you speak with is in a really good mood! ! Kim

    Hi Debbie, I grew up as a young girl in Eagle. Just saying Hi and thank you for reminding me of this recipe. One of my favorites is pickled beets and the eggs put it over the top!

    Had some big mushrooms that were perfect for stuffing so I made these yummy stuffed mushrooms. They were tender and the filling taste great. I used hot sausage for extra flavor.

    These are amazingly delicious! Served them at a Christmas Party last night and everyone raved! Before baking I top them with a mixture of panko, butter

    For Debra, yes, that’s what I do, waste nothing, even though i follow the directions! My crew needs a bit more spice so I added much more garlic and crushed red peppers and a pinch of cayenne. For those of you that love adventure, try a red wine, a good cab sav works wonders.

    Got a question. don’t you chop up the stems and cook them with the sausage? Thank you.

    I made these last week and loved them. I love mushrooms anyway, but always wanted to make these. I used hot italian sausage and italian seasoning and omitted the cream cheese and bread crumbs to eliminate some calories. Before adding the topped and stuffing with parmesan cheese and then baked another few minutes until heated, Brushed the mushrooms with butter and baked about 10 minutes. I picked them up and drained any juice remaining in the mushroom and plated before serving. The mushrooms were very moist and tasty!

    They were good but maybe missing something and I just put my finger on what. If I do decide to make these again I will try adding some white wine like others have suggested.

    Definitely won’t make these again. There are so many better stuffed mushroom recipes out there. They were very dry and not very flavorful.

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    Split pea soup

    Split pea soup

    Published: March 30, 2018 | Last updated: July 31, 2019 | by Amanda Biddle 84 Comments

    Split Pea Soup with Ham is a hearty and comforting soup that’s perfect for making with leftover ham (and a ham bone) from a holiday dinner. No leftover ham? No worries! Substitute ham hocks instead.

    I have to confess: I approached the photo shoot for this post with some trepidation. Split Pea Soup with Ham is one of my favorite dishes to make after a holiday ham dinner. It also has something of a reputation for not being all that photogenic.

    I don’t know if it’s the particular shade of green (split pea soup is much less vibrantly colored than fresh pea soup) or the pureed-but-not-really texture, but split pea is known as a bit of an ugly duckling in the world of soups. Because Split Pea and Ham Soup can be so delicious,

    It’s a shame. Simmered until thick with a meaty ham bone or ham hocks and aromatics, this is a comforting bowl that’s a little bit smoky, a little bit sweet, and completely satisfying.

    (And, luckily, from a food styling point of view, bright bowls, fresh herbs, cracked pepper, and toasted, buttery croutons work wonders on the eyes! )

    What are Split Peas?

    Split peas are field peas that arepeeled and dried, and split in half for cooking. They come in both yellow and green varieties. Yellow split peas tend to be the mildest in flavor, and green split peas, sweeter. You’ll often see yellow split peas used in curries. They should be rinsed and sorted to remove any stones that might have gotten mixed into the bag, though

    Like the lentils in my French Lentil Soup, split peas do not need to be soaked prior to cooking. Simmered with plenty of stock in a soup, they’ll cook down and thicken into a textured puree (without having to break out the immersion blender).

    Split peas also have great nutritional benefits. They’re low in fat, packed with fiber and protein, and are a good source of several minerals and vitamins, including Vitamins A, B, and magnesium.

    Making Split Pea Soup with Ham

    I make this recipe whenever I have a leftover ham bone in the fridge, usually after Easter. The bone, and the meat attached to it, give the soup a nice depth of flavor as it simmers, with a subtle smoky flavor.

    In addition to the ham bone, like to add some diced ham to the pot during the last 15 minutes of cooking for an even heartier texture.

    If you want to make this recipe without holiday leftovers, you can also substitute ham hocks. This cut comes from the bottom of the leg, near the ankle, and lends great flavor to braises and slowly-simmered soups. When the soup is ready, just remove the meat from the bones and shred it into the soup.

    Given the mild flavor of split peas in general, soup made with them can be a little muted. The ham bone or hocks do a lot to rectify that, but aromatics, fresh herbs, and well-flavored stock are equally essential.

    I start this soup with plenty ofonions and carrots, and celery softened in butter and simmer it all with thyme leaves, dried bay leaves, and chicken stock.

    Taste your ham before starting the recipe and adjust the salt quantity as needed. The listed quantity is what I use for the ingredients available to me, but the saltiness of ham can vary. If your ham is very salty, go light on the kosher salt when sauting the veggies and add additional after simmering the soup, to taste.

    The split peas will cook down over the course of about an hour. I don’t puree the soup further, since I like it to have a bit of texture.

    After the split peas are fully cooked, the thickness of the soup is entirely adjustable to your personal preferences. If you find that it’s too thick after an hour, just add in some extra stock. For a very thick soup, simmer longer. Remember that this split pea soup with ham will continue to thicken as it stands. I always find room for a few of my Buttery Garlic Croutons on top, even though

    Serving and Storing Split Pea Soup

    Split Pea Soup with Ham is very filling on its own. The crisp croutons are a great contrast to the creamy soup and bring even more flavor to the bowl. They’re a “must”!

    I also like to top the soup with a few extra thyme leaves, and freshly-cracked black pepper for a pop of spice and freshness.

    You can make this split pea soup recipe in store and advance it, tightly covered, in the refrigerator for 3 days. You may need to thin the texture with a bit of chicken stock when you reheat it. The soup also freezes well for 2-3 months.

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    Spanish rice recipe

    Spanish rice

    Ingredients

    Directions

    In all fairness. depending on the device you use to view. some ingredients are off the screen when selecting Read Recipe button. the ingredients after an ad.

    This is a good recipe but there isn’t a lot of pizzazz in it either. I used ground turkey rather than ground beef. It turned out pretty good but it wasn’t great. The next time I make it, I will substitute a can of Rotel diced tomatoes and green chilies for the standard diced tomatoes. I think this would be good with some diced up chicken instead of the ground beef too..

    Luther41 2 and 2/3 cups cooked rice seems very reasonable for this recipe.

    Tr y reading the last ingredient in the recipe. It says 2 2/3 cups of rice.

    How much rice is added?

    I’d love to try this recipe. How much rice? I dont see it listed. Pre cooked? O

    I made this a tad different as I had NO tomato sauce so I just threw in a can of Rotel Chili Fixin’s[LOVE that stuff] and I swear that I never had it so good! ! My neighbor came by to being me something

    Our family really enjoyed this recipe as written! But, next time I’m going to substitute a 10 oz. can of diced tomatoes with green chilies with 1/2 cup of V8 juice for the canned tomatoes just for a bit of additional flavor. And, because my family loves bacon, I might follow the suggestion of several other reviewers & add 1/2 lb. of fried bacon in addition to the hamburger. I remember my mom making Spanish rice that way, too. A couple of family members topped their servings with crushed tortilla chips, too. We didn’t have any in the house, even though i’d have tried Fritos. The basic recipe is so easy for each person to adapt to their tastes. For me, that’s makes it even more of a “keeper”! It will be fun to come up with many different variations.

    I just loved this recipe – I made it just as it was written and loved it. East to add more spices if you wish but I wouldn’t change a thing (maybe a bit of cayenne). This will definitely be a new favorite!

    We really liked this recipe. I have all the ingredients on hand and it was a quick, nutritious meal. I will definitely make this meal again! ! (I would probably add a bit more salt, though.)

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    Slow cooker recipes

    Crockpot recipes

    Our beginner’s guide to using a slow cooker shows you how to get the most out of this essential kitchen kit, plus gives you ideas for slow cooker recipes too.

    Points to remember:

    Check out some more slow cooker recipes:

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